Our specialities

• Big "Wiesn" pretzel with large-grained salt
• Franconian-style sausage salad in a chive-onion vinaigrette
• "Obazda"
  Soft cheese churned with salt, pepper, cumin, paprika and onions with a selection of rustic breads
• A pair of Bavarian veal sausages in their brew with sweet Händlmaier mustard and farmhouse bread
• Parsley root cream soup with lye bread croutons
• Braised knuckle of veal with a course mustard gravy, sauerkraut and bread dumplings
• Strips of sugared raisin pancake with plum compote and vanilla ice-cream